Kick your classic summer fruit crumble up a notch with the addition of a fruit liqueur. We used Whidbey Island Distillery’s Blackberry Liqueur for this recipe, along with a mixture of strawberries, blueberries, blackberries and raspberries. Of course, you can choose different fruit (and liqueur!) to make it your own.
Ingredients
For the base
6 cups fresh or frozen berries
1 cup blackberry liqueur
1/3 cup sugar
For the topping
1 ½ cups flour
2/3 cup brown sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2/3 cups oats
1 stick unsalted butter, melted
Directions
In a large bowl, stir together the fruit, liqueur and sugar. Allow the berries to soak in the liqueur at least four hours, or overnight.
Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt and oats. Pour the melted butter into the mixture and use a fork to combine until clumps form.
Strain the remaining liquid from the fruit, reserving it for later. Transfer the fruit into a high-walled square baking dish. Sprinkle the topping over the fruit, patting it down gently.
Place the baking dish in the oven and bake for 40 to 45 minutes until golden and bubbly. Allow the crumble to cool slightly before serving with vanilla ice cream and a drizzle of the remaining soaked berry liqueur over the top.
